Pesto-Bean Soup with Mushrooms and Potatoes

1 t. olive oil

1 C. dry sherry or apple juice

1 yellow onion, thinly sliced

1 C. sliced mushrooms

1 C. chopped plum tomatoes (canned or fresh)

1 red or yellow bell pepper, chopped

2 red potatoes, cubed

2 C. cooked beans, preferably white (navy) beans

4 C. fat-free broth

2 T. chopped fresh parsley

2 T. prepared pesto

salt and freshly ground pepper as needed

2 T. grated Parmesan cheese

In large Dutch oven over medium-high heat, heat oil and sherry or juice until bubbling. Add onions; cook, stirring frequently, until limp and golden, about 5 to 10 minutes. Add mushrooms; cook 3 minutes.

Add tomatoes, bell pepper and potatoes; cook, stirring occasionally, for 2 minutes. Add beans and broth. Bring to a boil, then lower heat to medium. Cover and simmer 20 minutes, or until potatoes are soft. Add parsley and pesto. Remove from heat. Season to taste with salt and pepper. Top each serving with Parmesan.